Fresh Ginger Cupcakes
- 2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine salt
- 3/4 cup light (or mild) molasses, such as Grandma’s
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 1/2 teaspoons baking soda
- 1/2 cup packed, peeled, and minced fresh ginger (from about 1 [5-inch] piece)
- 2 large eggs, lightly beaten, at room temperature
- 1 1/2 recipes Whipped Cream Cheese Frosting
- 1/4 cup small-dice crystallized or candied ginger, for garnish (optional)
- This recipe is vegetarian
- Produce
- Crystallized or candied ginger, small (1/4 cup)
- Ginger, packed fresh (1/2 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (1 1/2 teaspoons)
- Black pepper, freshly ground (1/2 teaspoon)
- Cinnamon, ground (3/4 teaspoon)
- Cloves, ground (1/2 teaspoon)
- Granulated sugar (3/4 cup)
- Molasses, light (or mild) (3/4 cup)
- Recipes whipped cream cheese frosting (1 1/2)
- Salt, fine (1/2 teaspoon)
- Vegetable oil (3/4 cup)
- Drinks
- Water (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 4, 2012 (4 months ago).
89 people saved this recipe.
